Lightened Sour Cream Coffee Cake

READY IN: 1hr 10mins

INGREDIENTS

  • 2tablespoonsdry breadcrumbs
  • 3cupsall-purpose flour
  • 1teaspoonbaking soda
  • 34 teaspoonsalt
  • 2cupssugar
  • 12 cupbutter, softened
  • 1teaspoon grated lemon rind
  • 2teaspoonsfresh lemon juice
  • 12 teaspoonalmond extract
  • 4largeegg whites
  • 1largeegg
  • 1 12 cupslow-fat sour cream
  • 14 cup finely chopped walnuts, toasted
  • 2teaspoonspowdered sugar
  • NUTRITION INFO

    Serving Size: 1 (83) g

    Servings Per Recipe:18

    Calories: 257.2

    Calories from Fat 82 g 32 %

    Total Fat 9.1 g 14 %

    Saturated Fat 5 g 24 %

    Cholesterol 31.8 mg 10 %

    Sodium 242.4 mg 10 %

    Total Carbohydrate40.2 g 13 %

    Dietary Fiber 0.7 g 2 %

    Sugars 22.7 g 90 %

    Protein 4.3 g 8 %

    DIRECTIONS

  • Preheat oven to 350*.
  • Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
  • Lightly spoon flour into dry measuring cups; level with a knife.Combine flour, baking soda and salt, stirring well with a whisk.
  • Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 3 minutes).Add rind, juice and extract, beating until well blended.
  • Add egg whites and egg, 1 at a time, beating well after each addition.
  • Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture.Stir in walnuts.
  • Spoon batter into prepared pan.Bake at 350* for 50 minutes or until a wooden pick inserted in center comes out clean.Cool in pan 15 minutes on a wire rack; remove from pan.
  • Cool completely on wire rack.Sprinkle with powdered sugar.
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